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Food Technology and Biotechnology , Vol. 44 No. 3, 2006.

  • Publication date: 15.09.2006.
  • Published on HRČAK: 30.10.2013.

Table of contents

Full text

Predgovor (page 301-0)

Preface (page 301-0)

Ashok Pandey, Christian Larroche, Carlos Ricardo Soccol
Editorial

english pdf 31kb
Napredak u istraživanju gljiva u posljednjem desetljeću (page 303-311)

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Advances in Mushroom Research in the Last Decade (page 303-311)

Leifa Fan, Huijuan Pan, Andrea Thomaz Soccol, Ashok Pandey, Carlos Ricardo Soccol
Review article

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Mikrobna proizvodnja pigmenata hrane (page 313-321)

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Microbial Production of Food Grade Pigments (page 313-321)

Laurent Dufossé
Review article

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Proizvodnja oligosaharida, nove obećavajuće generacije aditiva u prehrambenoj industriji (page 323-333)

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Production of Oligosaccharides as Promising New Food Additive Generation (page 323-333)

Hélène Barreteau, Cédric Delattre, Philippe Michaud
Review article

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Proizvodnja aromatskih sastojaka hrane: mikrobna i enzimska metodologija (page 335-353)

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Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies (page 335-353)

María Asunción Longo, María Angeles Sanromán
Review article

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Mikrobiološki i tehnološki uvjeti za proizvodnju probiotika: revijalni prikaz (page 371-379)

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Microbial and Processing Criteria for Production of Probiotics: A Review (page 371-379)

Bussarin Kosin, Sudip Kumar Rakshit
Review article

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Biotehnološka proizvodnja vitamina (page 381-396)

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Biotechnological Production of Vitamins (page 381-396)

Shrikant A. Survase, Ishwar B. Bajaj, Rekha S. Singhal
Review article

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Zašto se čini da je uzgoj na čvrstoj podlozi otporan na kataboličku represiju? (page 397-406)

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Why Solid-State Fermentation Seems to be Resistant to Catabolite Repression? (page 397-406)

Gustavo Viniegra-González, Ernesto Favela-Torres
Review article

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Proizvodnja prehrambenih kvasaca (page 407-415)

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Production of Food Grade Yeasts (page 407-415)

Argyro Bekatorou, Costas Psarianos, Athanasios A. Koutinas
Review article

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Preživljavanje Lactobacillus rhamnosus tijekom proizvodnje sira od soje (page 417-422)

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Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese (page 417-422)

Dong-Mei Liu, Li Li, Xiao-Quan Yang, Shi-Zhong Liang, Jin-Shui Wang
Original scientific paper

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Mjerenje reakcije alil izotiocijanata s hidroksilom/vodom i β- ciklodekstrinom pomoću ultraljubičaste spektrofotometrije (page 423-427)

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The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and β-Cyclodextrin Using Ultraviolet Spectrometry (page 423-427)

Zi-Tao Jiang, Qing-Feng Zhang, Hui-Lin Tian, Rong Li
Short communication, Note

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Utjecaj hidrolizata kazeina na fermentaciju jogurta i njegovu teksturu tijekom skladištenja (page 429-434)

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Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage (page 429-434)

Qiang-Zhong Zhao, Jin-Shui Wang, Mou-Ming Zhao, Yue-Ming Jiang, Cui Chun
Short communication, Note

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Proizvodnja, pročišćavanje, stabilnost i učinkovitost bakteriocina izoliranih iz prirodno mliječno-kiselo fermentiranog povrća (page 435-439)

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Production, Purification, Stability and Efficacy of Bacteriocin from Isolates of Natural Lactic Acid Fermentation of Vegetables (page 435-439)

Vinod Kumar Joshi, Somesh Sharma, Neerja S. Rana
Preliminary communication

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Umjetna neuronska mreža za proizvodnju antioksidativnih peptida iz mišića pjegavog šarana pomoću alkalaze (page 441-448)

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Artificial Neural Network for Production of Antioxidant Peptides Derived from Bighead Carp Muscles with Alcalase (page 441-448)

Lin Li, Jinshui Wang, Mouming Zhao, Chun Cui, Yueming Jiang
Original scientific paper

english pdf 340kb

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